Slice a single wild turkey breast horizontally to create 2 separate cutlets. Cover cutlets with plastic wrap and pulverize each one until they are 1/4 inch thick or whatever your preference is. Place to the side. Sprinkle salt and pepper on cutlets and set to the side. 
 

For dry ingredients: pour and mix flour and paprika into the first shallow dish for dredging. In the second shallow dish, pour egg mixture. In a third shallow dish, place the breadcrumbs.

​

Take each turkey cutlet and dredge first in the flour mixture, then into egg mixture, and lastly into breadcrumbs. Set on a plate or bakers rack to set.

​

In a medium/hot skillet, place the dredged turkey breasts in the hot oil and cook 3-4 minutes. Flip and cook and the other side for 2-3 minutes. 

​

Once internal temperature reaches 165F, place cutlets onto a plate layered with paper towels to soak up excess oil.

​

Serve with lemon wedge and spaetzle or potatoes.

​

​